Introduction

Maple Cream Napoleons combine delicate inverse puff pastry with a luscious maple-flavored cream, creating a delightful layered dessert. This recipe guides you through making the pastry from scratch and assembling an impressive treat perfect for special occasions or cozy gatherings.

Three rectangular mille-feuille pastries are arranged on a white marbled surface, each consisting of three layers: a base layer of golden-brown flaky puff pastry, a middle layer of creamy beige filling piped in small dollops, and a top layer of puff pastry covered with large swirls of pale cream. The cream swirls are decorated with small, glossy, amber and dark brown jelly-like beads scattered evenly across the surface. The textures show a crisp and flaky pastry contrasted with the smooth and soft cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7/8 cup (199g) water
2 teaspoons table salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour
4 tablespoons (57g) unsalted butter, softened*

36 tablespoons (510g) unsalted butter, at cool room temperature, cut in 1” chunks*
scant 2 cups (227g) King Arthur Unbleached Cake Flour

3 cups (680g) milk, whole preferred, divided
1/2 cup (78g) maple sugar
1/4 teaspoon table salt

1/4 cup (28g) cornstarch
1 tablespoon King Arthur Unbleached All-Purpose Flour
4 large egg yolks

4 tablespoons (57g) butter
2 teaspoons King Arthur Pure Vanilla Extract
1/2 cup (99g) granulated sugar, for melting

Instructions

Step 1: To make the dough, combine the water, salt, all-purpose flour, and softened butter in the bowl of a stand mixer fitted with a dough hook. Mix on speed 2 until the dough just comes together, about 5 minutes. The dough will be rough and chunky; this is normal.
Step 2: Transfer the dough to a parchment-lined baking sheet and shape it into an 8” x 6” rectangle. Cover with plastic wrap and chill for at least 1 hour.
Step 3: To prepare the butter block, mix the cool room temperature butter and cake flour in a stand mixer with the paddle attachment until smooth and paste-like.

Step 4: Transfer the butter mixture to parchment, cover with a second piece, and roll into an 8 1/2” x 12 1/2” rectangle. Chill for 10 minutes, then trim edges to form a neat rectangle.
Step 5: Refrigerate the butter block for about 30 minutes until cold but still pliable to avoid breaking.
Step 6: Place the chilled butter block on a floured surface. Put the dough block on the lower half of the butter. Fold the top half over the dough like a turnover, sealing the edges.

Step 7: Turn the dough 90º, roll into a 10” x 16” rectangle, and fold in thirds (letter fold). Turn 90º again, reroll, and fold once more.
Step 8: Wrap the dough tightly and chill for 1 hour. Repeat the rolling and folding process twice more.
Step 9: Cover and refrigerate the dough for at least 2 hours or overnight before use.

Step 10: Use the dough for pastries immediately or freeze well wrapped for up to 1 month.
Step 11: For the maple cream, heat 2 1/2 cups milk with maple sugar and salt in a saucepan until simmering, stirring to dissolve sugar.
Step 12: Whisk cornstarch, flour, and egg yolks with the remaining 1/2 cup milk. Temper the yolks by whisking in some hot milk, then strain mixture back into the saucepan.

Step 13: Bring to a boil, whisking constantly until thickened and boiling bubbles reach the center. Remove from heat and strain into a bowl set over ice water.
Step 14: Stir in butter and vanilla. Cover the surface with butter and plastic wrap to prevent skin formation. Chill until cool.
Step 15: Preheat oven to 375°F (190°C) with a rack in the middle.

Step 16: Portion one-third of pastry dough; save the rest or freeze.
Step 17: Roll dough into a 1/8” thick rectangle, about 11” x 16”, and place on a parchment-lined half-sheet pan.
Step 18: Place parchment over dough and top with another half-sheet pan. Weigh down with a heavy oven-safe object to keep pastry flat.

Step 19: Bake for 20 minutes, then remove weights and top parchment. Continue baking until deep golden brown, 10–20 minutes more. Cool on pan and trim edges.
Step 20: Cut pastry in half crosswise into two 10” x 7 1/2” pieces. Cut each into five strips about 2” x 7 1/2”.
Step 21: Arrange five strips on a surface and pipe chilled pastry cream onto them. Top with remaining strips and pipe more cream on top.

Step 22: For garnish, melt granulated sugar until lightly colored. Drop half-teaspoonfuls onto parchment to create caramelized sugar drops.
Step 23: Serve immediately or chill lightly covered before serving.
Step 24: Store leftovers well wrapped in the refrigerator for up to 24 hours. For best flavor, assemble napoleons shortly before serving if storing components.

Tips & Variations

Use whole milk for a richer cream filling, or substitute with half-and-half for extra creaminess.
To prevent the pastry from puffing too much, be sure to press it flat with weights during baking as directed.
Maple sugar can be replaced with brown sugar in a pinch, but maple sugar adds distinctive flavor.

For a flavor twist, add a pinch of cinnamon or nutmeg to the maple cream filling.
Keep the pastry cream covered with plastic wrap touching the surface to avoid skin formation.

Storage

Store assembled napoleons well wrapped in the refrigerator and consume within 24 hours for best texture and flavor. The puff pastry dough and pastry cream can be made several days in advance and refrigerated separately. Assemble just before serving. Reheat is not recommended as the pastry may lose its crispness.

How to Serve

The dessert is a rectangular layered pastry with three layers: the bottom and top layers are thin, flaky, golden-brown puff pastry, with a rough and crispy texture. The middle layer is made of smooth, creamy white filling piped in small dollops spread evenly along the length. On top of the puff pastry, large swirls of thick, white cream are placed, each swirl decorated with small, round amber-colored drops and a few glossy brown spheres. The pastry sits on a white marbled surface with soft natural light in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of making the inverse puff pastry?

Yes, you can substitute store-bought puff pastry for convenience, but the inverse puff pastry has a unique texture and flavor that complements the maple cream beautifully.

How do I prevent the pastry cream from curdling when cooking?

Temper the egg yolks by slowly whisking in some of the hot milk mixture before combining with the rest. Also, stir constantly and avoid overheating once the mixture starts to thicken.